Deli & Butcher Counter

59 products

Products

Everything behind the deli counter: meat and cheese slicers, mincers, dry-aging cabinets, vacuum sealers and packaging machines for cuts sold to take home, plus the prep tables, sinks and knives that the counter works from.

Frequently asked questions

What equipment does a deli counter need first?

A slicer sized for what you cut most, a prep table, a hand-wash sink and a way to wrap or vacuum-pack what leaves the counter. A mincer and a dry-aging cabinet come next if fresh meat is part of the range.

Which slicer suits cheese as well as cured meat?

Blade diameter and motor duty decide it. Hard cheeses load the motor more than ham does, so a counter that slices both all day wants the larger blade in the range. Check the blade size and power on each product page, or send us your daily volume and we will match one.

Can a butcher counter dry-age meat in front of customers?

Yes. Our dry-aging cabinets have glass doors and run their own humidity and airflow, so the ageing room can double as a display. Place it out of direct sun and keep the door openings few; every opening resets the air inside.